Poached catfish

Yield: 6 Servings

Measure Ingredient
4 \N Catfish fillets (about 3 lbs total)
4 cups Chicken soup stock (see recipe) or canned chicken broth
½ cup Dry white wine
2 tablespoons White vinegar
3 tablespoons Coarsely chopped parsley
2 \N Sprigs fresh dill -or- dried dill
3 slices Fresh lemon
1 teaspoon Salt
\N \N Butter; melted for topping
\N \N Salt & freshly ground black pepper to taste

This recipe is just what it claims to be, a simple poaching job on a low-class fish. However, this process raises the fish to glory! Remember that we are dealing with very few calories here, and the flavor and texture taste like something very expensive! In a 6-quart soup pot bring the above ingredients, except the butter and the fish, to a boil. Place the fish in the poaching liquid and simmer, covered, for 8-10 minutes. The fish is done when it barely begins to flake.

Do not overcook the fish. Serve with melted butter and salt and freshly ground black pepper.

I like this along with Pasta with Fresh Asparagus and Scallops (see recipe).

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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